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FOOD
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted    butter 7 tablespoons cake    flour 1 tablespoon sugar 1/2 teaspoon baking    soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
FOOD
May 2, 2013
Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...
NEWS
March 29, 2012
2 pounds baby or fingerling potatoes ¼ cup plus 3 tablespoons extra virgin olive oil, plus more as needed 3 garlic cloves, peeled and halved Grated zest of 2 lemons 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper   1. Put the potatoes in an 8-quart pot with...
FOOD
November 23, 2011 | By Noelle Carter, Los Angeles Times
A reader lamented that she had never been able to find a vegetable soup that comes close to Coral Tree Cafe's in Southern California . "I know they must have a secret ingredient in there that gives it that extra something special! With fall here, I would love to make this soup at home," wrote the reader. Coral Tree Cafe was happy to share its vegetable soup recipe, which we've adapted below. Enjoy!   Coral Tree Cafe Vegetable Soup Makes 8 to 10 servings 2 tablespoons oil 2 cups diced carrots 2 cups diced onions 1/2 cup diced red bell pepper 1 1/2 teaspoons chopped fresh thyme 3/4 cup pearl barley 1 quart vegetable broth 1 1/2 cups prepared marinara sauce 2 cups quartered mushrooms 2 cups diced zucchini Salt and pepper 1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme, and barley.
NEWS
April 5, 2012 | Joyce Gemperlein
Vegetable cooking spray 2 medium-size onions, cut into  1-inch pieces 2 medium-size carrots, cut into 1-inch pieces 2 ribs celery, cut into 1-inch pieces 1 cup curly-leaf parsley leaves 3 pounds skinless salmon, cut into 2-inch pieces 3 large eggs ½ cup vegetable oil ¼ cup sugar, or to taste 2 teaspoons kosher salt, or to  taste 2 teaspoons freshly ground  black pepper, or to taste ...
FOOD
September 30, 2010 | By Michael Klein, Inquirer Staff Writer
On the Bravo kitchen-competition series Top Chef , the cheftestants are charged with creating cutting-edge food on the spur of the moment. Two weeks after his win on Season 7, Kevin Sbraga had us out to his real kitchen - in the childhood Willingboro home he shares with his pastry-chef wife, Jesmary, daughter Jenae, 5, and newborn son Angelo. Mealtime at the Sbragas' place is nothing fancy, and the Top Chef, 31, cooks on an electric stovetop. One of his favorite dishes is a one-pot creation of steamed clams and Italian sausage on top of chickpeas, perfect for Sunday after church.
FOOD
October 21, 2004 | By Annette Gooch FOR THE INQUIRER
Cooler temperatures, a crisp edge to the air, and changing colors in the landscape all say, "Autumn's here. " Appetites lean toward more substantial dishes, including warming soups, to fortify us for the winter months ahead. The autumn soup recipes that follow use the late season's bounty and the abundance of cool-weather crops during fall harvest. A homemade vegetable broth gives these meatless soups excellent flavor and body. If necessary, however, they can be made with store-bought broth or water.
FOOD
November 6, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Fast-food customers have been deluged with new menu items promising better value and, in some cases, fewer calories and less fat. So that you won't have to try a dozen things just to find one or two winners, we did the sampling for you. Here are our recommendations for the best-tasting new fast foods. Many are virtuous, but we've also included a few splurges along with ways to minimize the damage to your waistline. Controlling some condiments - or omitting them altogether - expands your options if you want to eat lean.
FOOD
September 22, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal.   Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced  canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
FOOD
October 13, 2011 | By Rocco Dispirito, Associated Press
I'm always trying to find new and unexpected ways to use ingredients. So as I started thinking about how to give meat loaf a healthy makeover, I wondered if I could substitute kamut cereal for high-carb, low-nutrition bread crumbs? The answer turned out to be a delicious yes! Kamut, a trade name for khorasan wheat, is one of the so-called ancient grains that have become popular alternatives to wheat. It has 20 to 40 percent more protein, and is higher in good fats, vitamins and minerals than wheat.
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